Photo: Korea Ministry of Food and Drug Safety

Sweet Pumpkin Cheese Sticks

Name: Sweet Pumpkin Cheese Sticks
Cuisine: South Korea
Ingredients: 200 g Sweet pumpkin (kabocha) (200 g); 120 g Shrimp (120 g); 80 g Bell peppers, three colors (80 g); 40 g Onion (40 g); 20 g Corn (20 g); 20 g Mozzarella cheese (20 g); Spring roll wrappers (10 sheets); 15 g Heavy cream (15 g); 40 g Cooking oil (40 g)

단호박치즈스틱

Dessert · Fried

DessertsCourse

527kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Sweet Pumpkin Cheese Sticks

Not spicyNo porkNo meat or alcoholGluten-freeContains: dairy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Sweet pumpkin (kabocha)단호박(200 g)
200 g
Shrimp새우살(120 g)
120 g
Bell peppers, three colors삼색파프리카(80 g)
80 g
Onion양파(40 g)
40 g
Corn옥수수(20 g)
20 g
Mozzarella cheese모짜렐라치즈(20 g)
20 g
Spring roll wrappers춘권피(10 sheets)
Heavy cream생크림(15 g)
15 g
Cooking oil식용유(40 g)
40 g

Nutrition per serving

527kcal

80.1gCarbs

14.7gProtein

16.4gFat

9.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Steam the sweet pumpkin in a steamer, remove the skin, mash it, and mix in the heavy cream.
Finely chop the shrimp, bell peppers, and onion, then stir-fry them in a pan with cooking oil.
Mix steps 1 and 2 with the corn and salt in a bowl.
Spread step 3 wide on a spring roll wrapper and place mozzarella cheese on top.
Roll up the wrapper tightly into shape.
Fry in 180°C oil.

💡 TipThe sweet pumpkin can take the place of sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.